Even fish haters gotta love salmon...
I have two cooking styles. One is "cook to impress" and one is "cook to satisfy hunger." 99.99% of this blog content comes from my "cook to impress" realm, but a solid 75% of my normal cooking is really just feeding myself. Ok enough of this math. Most of my friends think I have a fridge full of gourmet food, but are shocked to find that it consists of store bought hummus, cottage cheese, and pickles. A combination only a pregnant women could love. When I cook for myself on a weeknight, it tends to involve defrosting a Trader Joe's chicken burger, or frying an egg to go along with toast. Not necessarily the life I lead on Instagram. The one food however that transcends the barriers of instagram vs. reality is salmon. I love salmon and try to eat it once a week. I love how many different variations of it you can create, I love how easy it is to make, and most of all, I love how it contains that "healthy" form of fat my doctor tells me to eat.
Since I eat salmon on a weekly basis, I have loads of recipes I'm dying to share but one small problem. I can never get a good photograph of salmon. One of my favorite ways to cook salmon is to grill it, but I'm constantly left trying to doctor up a slab of fish with no success. Well this week I was determined to get a food blogger worthy photo of salmon and I think I had some good luck.
I'm actually obsessed with this recipe. So much so that I went to the store, re-bought all the ingredients and made it for my parents the next day. The key to this salmon is the mango salsa. I think if mango was easy to eat, like a banana, it would be a daily staple to my diet. It tastes amazing. Another essential is the coconut rice. Cooking rice in coconut milk?? Hello, why didn't I think of this sooner. So tasty and amazing.
Ingredients:
4 salmon fillets (approx 1.5 pounds)
2 teaspoons chili powder
1/2 tsp salt
zest of one lime
juice of two limes
1 tbsp olive oil
1 mango diced
1/4 cup diced red onion
1 jalapeno seeded and finely diced
1/4 cup fresh cilantro (plus more for garnish)
1 1/2 cups white rice
1 14oz can coconut milk
1 1/4 cups water
Preheat oven to 400 degrees F. Combine chili powder, salt, lime zest and juice of one lime and coat salmon fillets generously. Heat olive oil in a cast iron or oven safe skillet to medium high heat. Place salmon skin side down and sear for 3 minutes on each side. Place skillet into preheated oven and cook for an additional 15 minutes. To make rice, combine coconut milk and water in a saucepan and stir in rice. Bring to boil over medium heat. Cover, reduce heat to low, and cook for 18 - 20 minutes, until rice is tender. While rice is cooking combine, mango, juice of second lime, jalapeno, cilantro, and red onion in small bowl. Once salmon and rice are done cooking place on individual plates, and top salmon with mango salsa. Garnish with additional cilantro and a squeeze of lime.
4 salmon fillets (approx 1.5 pounds)
2 teaspoons chili powder
1/2 tsp salt
zest of one lime
juice of two limes
1 tbsp olive oil
1 mango diced
1/4 cup diced red onion
1 jalapeno seeded and finely diced
1/4 cup fresh cilantro (plus more for garnish)
1 1/2 cups white rice
1 14oz can coconut milk
1 1/4 cups water
Preheat oven to 400 degrees F. Combine chili powder, salt, lime zest and juice of one lime and coat salmon fillets generously. Heat olive oil in a cast iron or oven safe skillet to medium high heat. Place salmon skin side down and sear for 3 minutes on each side. Place skillet into preheated oven and cook for an additional 15 minutes. To make rice, combine coconut milk and water in a saucepan and stir in rice. Bring to boil over medium heat. Cover, reduce heat to low, and cook for 18 - 20 minutes, until rice is tender. While rice is cooking combine, mango, juice of second lime, jalapeno, cilantro, and red onion in small bowl. Once salmon and rice are done cooking place on individual plates, and top salmon with mango salsa. Garnish with additional cilantro and a squeeze of lime.
RSS Feed
